INGREDIENTS

INSTRUCTIONS

TRUFFLES
DIPPING
ASSEMBLY
*Styrofoam cones are available at most floral and party supply stores.
Bring cream and butter to boil in heavy large saucepan. Reduce heat to
medium; stir until butter melts. Add chocolate; whisk until melted and
smooth. Remove from heat. Whisk in sour cream, liqueur and orange
peel. Pour into 9x13-inch baking dish. Refrigerate mixture until firm
enough to hold shape, about 1 hour.
Line 4 large cookie sheets with foil; sift powdered sugar over 2
sheets and cocoa powder over 2 sheets. Using 3/4-ounce ice cream
scoop (1 1/2 tablespoons), scoop truffle mixture, mounding slightly,
and release onto sugar-dusted sheet. Repeat to form total of 28 large
truffles on sugar-dusted sheets and 28 on cocoa-dusted sheets. Using
1/4-ounce ice cream scoop (1 1/2 teaspoons), scoop truffle mixture
and release onto sugar-dusted sheet. Repeat to form total of 10 small
truffles on sugar-dusted sheets and 10 on cocoa-dusted sheets. Freeze
truffles 10 minutes.
Roll each truffle on sugar-dusted sheets in sugar, then roll between
palms of hands into smooth round and set onto clean cookie sheet.
Roll each truffle on cocoa-dusted sheets in cocoa, then roll between
palms of hands into smooth round and set onto same cookie sheets as
sugar-dusted truffles. Freeze 1 hour.
Dipping:
Line 2 cookie sheets with foil. Melt white chocolate in top of double
boiler over simmering water, stirring until candy thermometer
registers 115F. Remove from over water. Submerge 1 large sugar-dusted
truffle in white chocolate, tilting pan if necessary. Using long
fork, lift truffle from chocolate. Tap fork gently against side of
pan (if necessary) to remove excess chocolate. Using knife as aid,
slide truffle off fork and onto clean foil-lined cookie sheet. Wipe
fork clean. Repeat process with all remaining sugar-dusted truffles.
Freeze for 15 minutes.
Reheat remaining white chocolate to 115F. over simmering water. Repeat
dipping process to give truffles a double coating of white chocolate.
Melt bittersweet chocolate in top of clean double boiler over
simmering water, stirring until candy thermometer registers 115F. Dip
spoon into bittersweet chocolate and wave quickly white
chocolate-coated truffles, creating zigzag lines. Refrigerate
truffles.
Line 2 more cookie sheets with foil. Using dipping process described
above, dip cocoa-dusted truffles into bittersweet chocolate, dipping
each truffle only once. Immediately top each with candied violet.
Refrigerate truffles 1 hour. (Can be prepared 3 weeks ahead. Cover
and chill truffles and remaining melted bittersweet chocolate
separately.)
Assemble:
Remelt remaining bittersweet chocolate. Brush melted bittersweet
chocolate in 2-inch-wide strip down length of cone. Wrap waxed paper
around cone, covering completely and pressing against chocolate to
adhere. Place cone on platter. Holding toothpick at sharp angle,
press 2/3 of toothpick into cone near base. Press 1 large truffle
onto toothpick. Repeat with more toothpicks and remaining large
truffles, alternating dark and white truffles and attaching in spiral
design toward top of cone. Begin attaching small truffles 4 inches
from top of cone and continue to cover completely. (Can be prepared 1
day ahead. Cover and chill.) Press rose leaves between truffles on
cone, covering any spaces. Press toothpicks into roses and attach to
leaves between truffles.
Makes 76. Bon Apetite, Dec 1991.

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